I’m about to embark on a whole week of posting What I Eat, the How To’s of making it, and the Why’s of what I’m cooking. Frequent complaints I hear are “I don’t know how to cook, I don’t have time to cook, I get confused in the grocery store, I don’t know what’s healthy, I’m too busy to cook, No one likes my cooking and I feel like it was a waste of time and effort.”
These negative thoughts pony on the back of massive amounts of advertising convincing us that frozen food, processed food, and fast food are PERFECT for each of these situations, and look: everyone in the ad is slim and beautiful! What could go wrong??
A lot: a nation that’s 70% overweight, tired, sick, and stressed, and kids who take more drugs to control their behavior and moods than ever imagined. Its time to take back out health, and that only happens by eating Real Whole Food.
To all of you who are either intimidated by cooking or always looking for ideas, this week will be for you. If you check out my What I Eat page, you’ve noticed that most of our dinners are just meat, vegetables, fats, herbs, and spices, thrown together without a recipe. Honestly, I rarely even get out a measuring spoon; most of the time I either pour spices into my hand, or chop and throw herbs right into my pot, depending on my mood.
If you’ve been obsessed with the Food Network, or Food magazines, you’ve been convinced that Cooking Is A Science for the Gifted In Cooking. I’m here to tell you, it’s not. Honestly. Throw a bunch of Real Whole foods together, and it ALWAYS comes out good. But food, food is a science; Food is Medicine, and it’s important to learn the benefits of particular foods, and then use that knowledge to lose weight, stay lean, get healthy, boost energy, recover, repair, and sleep well.
Food can also be Poison; feeding your kids Pasta and Chicken Nuggets is a really bad idea. True it’s fast and easy, and they’ll LOVE it, but the Simple Carbs, the Gluten, the Chemicals, and the total LACK of any nutrients, will set your kids up for a life of poor health, weight issues, foggy thinking, fatigue, and learning problems.
All week I’ll be giving tips that are tailored to you overcoming all those typical excuses for why cooking just isn’t possible. Today’s tip: Plan.
Get out your day timer, look at your schedule and your kid’s schedule. When are you home? when are you working/driving/working out/activities/sports etc? Write it down. If you’re in the car from 3 to 7, you need to either pack dinner, or have something ready in a warm over (175*) for when you get home. You might have to make dinner in the morning or early afternoon, if that’s when you have time. Dinner doesn’t have to be prepared right before you eat, dinner needs to be prepared WHEN YOU HAVE TIME TO MAKE IT. If you leave for work early in the morning and don’t get home til late, you need to have food already prepared in a crock pot, or refrigerator via Power Cooking. ( I’ll do a Power Cook this week, for now, read this post for an explanations/how-to’s. )
Really, there’s very few surprises in life, and I’m saying that as a working mom of 4, one of whom’s epileptic. Life is pretty routine; if you want to accomplish much, plan around your routine. This takes attention, effort, and practice if you’re used to winging life by the seat of your pants. If you’re a parent, choose what you want to teach your children: planning or winging. Which do you think will be more helpful to them?
On to Today’s Meals:
I always start the day with Intenzyme ( anti-inflammatory enzymes), Bromelein ( enzymes for my sticky blood), and Tyrosine ( amino acids for energy). I take digestive enzymes with my meals, and a good fish oil, and a vit B complex after breakfast, along with HCl ( stomach acid). Shelby takes Primrose oil ( good for fluctuating hormones), Fermented Cod Liver Oil ( all my girls are on this, it’s good for the immune system), and B complex.
FYI, all my water has Braggs Apple Cider Vinegar added, I love the taste, and all those live enzymes are good for me.
Breakfast for Shelby ( she’s my only kid home right now. )
This is a big pancake made out of a mashed ripe banana, 2 eggs, cinnamon, mace, and ginger, then cooked in coconut oil. She tops it with butter. This has been her breakfast for the past 8 days. I’m expecting it to change soon, but we’ll see.
To the right is my breakfast: a Smoothie. In the glass: water with chia/flax/hemp seeds, a scoop of Jay Robb protein, and my newest find: Amazing Grass Raw Reserve. Then I added some of the frozen collard greens ( from last nights dinner), a few chunks of frozen avocado ( baggy ), a raw egg, some frozen blueberries, a little MCT oil, and ice. Also: cinnamon, mace, and cloves. I measured NOTHING, and there’s no recipe, but there are reasons for choosing my ingredients.
The seeds are high in Omega 3 and phyto nutrients, and great for pooping. Flax seed is also good for eliminating old estrogen from the body. The Grass, well, check out how many nutrients are in there. Jay Robb: easy, clean, quick digesting whey protein; I’m lifting in less than 2 hours and I want amino acids in my blood, ready to be used by muscle cells. Collards: greens are Nutrient Bombs, and I had leftovers. Avocado: great source of mono-unsaturated fat. Raw eggs: where do I start? MCT oil: great for producing Ketones. Cinnamon/Mace/Cloves: spices are NUTRIENT BOMBS. Check out Worlds Healthiest Foods to learn about these spices, and why you should incorporate them. Blueberries: vein health, heart health, antioxidants, anti-inflammatory, phyto-nutrients.
Lunch for me: Sardines w/ tomatoes, basil, S&P, olive oil and vinegar. Shelby took a Cliff Bar, a big apple, and some nuts.
Dinner: Pictures tomorrow, but cod, and spaghetti squash loaded with a vegetable tomato sauce, topped with cheese.
Start making your plan now, and let me know what you come up with. Cooking is NOT rocket science, you can do this!